Conor Toomey joins The Isle of Eriska as head chef
Toomey joins the Relais & Chateaux property from Amberley Castle, in West Sussex, where he was head chef.
His CV also includes a stint as sous chef under Michael Wignall at the then two-star The Latymer Restaurant at Surrey hotel Pennyhill Park.
“I am thrilled to work in a hotel with such an outstanding reputation for its food and the opportunity to use fresh island produce,” says Toomey. “Foraging will continue to be a big part of what we do as well as using the kitchen gardens and greenhouses to create seasonal dishes. It is a privilege to have such an amazing natural larder, stocking produce from the island and locality. The abundance of produce from the island, gardens and beehives as well as the smokehouse are all outstanding resources for the team.”
Toomey replaces Paul Leonard who is now cooking at the Devonshire Arms in Skipton, North Yorkshire.
Five miles from Oban, The Isle of Eriska has 25 bedrooms plus four recently added self-catering properties.
“It’s an exciting time for Conor to be joining the Isle of Eriska, especially following the investment in the hotel and future plans. Conor’s wealth of experience means he’ll be able to use the produce we grow and forage to create exciting menus,” says executive general manager Gordon Cartwright.
